Spicy Chickpea Dip

Taking the tahini (sesame paste) out of this hummus variation makes it a low-fat dip that’s still full of flavor. Toasting whole cumin seeds and then grinding them to a powder adds a smoky flavor you can’t get from preground cumin. Serve with pita crisps and raw veggies.

1/4-CUP SERVINGServings

Ingredients

1 tsp. whole cumin seeds

2 15-oz. cans chickpeas, rinsed and drained

3 Tbs. lemon juice

3 cloves garlic, chopped (about 1 Tbs.)

1/4 tsp. hot paprika

1/8 tsp. cayenne pepper

2 Tbs. olive oil

Preparation

Cook cumin seeds in small skillet over medium heat 3 minutes, or until lightly toasted, shaking pan constantly. Transfer to plate, cool, then grind to fine powder in coffee grinder or spice grinder.